Butternut Squash Risotto
November 17, 2011
How to cut a butternut squash
Slice length-wise from stem to bottom. Using a spoon, remove the pulp and seeds. Cut halves width-wise. Slice into strips and then chop into one-inch cubes.
Butternut Squash Risotto
- Olive oil
- Butter
- Half of a butternut squash, cubed
- 1 small onion, chopped
- 2 cups of arborio rice
- 1/4 cup of wine
- 32 oz. container of chicken broth
- Cream cheese, 1/3 cup
- 1/4 cup of parmesan cheese
Heat olive oil and butter in a large Dutch oven. Add squash and onion. Saute for about 10 minutes. Add rice. Stir. Add wine. Saute and stir for 2-3 minutes until wine is absorbed into the rice. Add 1/2 cup of chicken broth. Stir until chicken broth is absorbed. Repeat until risotto is creamy. It will likely take about 30 minutes of adding stock, stirring and absorbing the stock. I taste test quite a bit with risotto. Once it has reached a creamy texture, add cream cheese and parmesan.
Stir. Stir. Stir.
Add bacon bits.
One Comment
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mmm…looks great. but why the cream cheese? isn’t it creamy enough?
hint for scraping out seeds: grapefruit spoons…if anyone still actually uses these.